Sausage Stuffed Zucchini Boats

Oh, wow!  That's all I can say.  I loved this meal.  I didn't serve any sides with it, but next time I probably would.  I did serve it with extra marinara, so Uz got to smother his meal in marinara to his little heart's delight.  What can I say, I do what I can to make my man happy. 

I imagine that you could sprinkle whole wheat seasoned breadcrumbs on top, and at the end stick it under the broiler to get a crispy topping if you'd like.  I might try it next time!

Anyway...  feast yourselves! 

Sausage Stuffed Zucchini Boats

from SkinnyTaste
Serves:  8
Stats:  153 cals per boat (half a zucchini)

 1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.